Introduction

This incredibly easy and delicious mushroom soup is naturally thickened by blending the soup. No need to make a roux. The soup gets its creaminess from a bit of Neufchatel cheese (which is 1/3 less fat than cream cheese) and Greek yogurt.
This incredibly easy and delicious mushroom soup is naturally thickened by blending the soup. No need to make a roux. The soup gets its creaminess from a bit of Neufchatel cheese (which is 1/3 less fat than cream cheese) and Greek yogurt.

Tips

If you don't have an immersion blender, you can carefully ladle the soup in a regular blender.

Neufchatel cheese is usually found next to the cream cheese in the refrigerated dairy section of your grocery store.

Directions

Place all the mushrooms, onion, celery, garlic, 1 tablespoon of thyme, chicken stock, and dry sherry in a 5-quart slow cooker. Cook on High heat for 4 hours.

Add the Neufchatel cheese and Greek yogurt. Using an immersion blender, carefully blend the soup until desired consistency. You can blend it completely smooth or blend it until slightly chunky. Season with kosher salt & freshly cracked black pepper, to taste.

Ladle the soup into bowls and garnish with the remaining 1 tablespoon of thyme leaves.

I always try to find ways how to cook mushrooms of different varieties. I learned about their health benefits. This recipe has a perfect balance of taste. We enjoy it, as creamy or chunky, during home dinners or special occasions.
- 11/6/13